Frank is so committed to letting nature take its course that he has sworn off the broadly accepted Mt Etna practices of monoculture and high planting density to interplant local fruit trees with vines in pursuit of a more complex ecosystem.
The core objective of Frank's viticultural regime is the production of grapes that lead to profound wines. The practices to promote this goal include: crop management through pruning; tailoring of bunches to concentrate sugar; handpicking of defective grapes; late harvests; and multiple passes through the vineyards to ensure harvesting of fully ripened grapes.
In the cellar, Frank does not add sulfur either to combat oxidation or to combat micro-organisms. Wines are fermented by indigenous yeasts in small, food-grade plastic tubs. To ensure vintage integrity, all yeasts resident in the cellar are killed prior to the start of wine production. Fermentation is conducted with yeasts brought in from the vineyards on the grapes.
Both white and red wines are fermented with skin contact. Red grapes are lightly pressed and then placed in large fiber glass containers, if destined for early bottling, or into epoxy-lined, underground amphoras for longer-aged wines.
Our next wine tasted was the estate'e entry-level red wine, the Contadino 2014. This wine is made from 85% Nerello Mascalese with contributions from Nerello Cappuccio, Alicante Bouchet, Minella nero, Uva Francesca, and Minella bianco. This 24,000 bottle production is sourced from 50+ year vines grown in the Piccolo, Malpasso, Campo Re, Crasa, Piano Daine, and Porcaria vineyards. This wine is red-fruit dominant but has some blueberry notes. Rich and earthy. Structured.
The Munjebel rosso 2014 is a pure Nerello Mascalese from 60+ year vines grown on the Chiusa Spagnolo, Monte Colla, Porcaria, Barbabecchi, Rampante, Piano Daine, and Crasa vineyards. Red berry fruit and drying tannins. Rich and balanced.
The final wine tasted was the 2014 Munjebel Feudo di Mezzo, in this case an en primeur sample. Savory with a preponderance of black olives. Long, bitter finish.
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